What is an antioxidant?

An antioxidant is a molecule capable of slowing or preventing the oxidation of other molecules. The oxidation is a chemical reaction of electron transfer of a substance to an oxidizing agent. Oxidation reactions can produce free radicals, which start chain reactions that damage cells. Antioxidants terminate these reactions removing free radical intermediates and inhibit other oxidation reactions themselves oxidised.

Where there is the use of antioxidants to living things?

Early research on the role of antioxidants in biology focused on their use in preventing the oxidation of unsaturated fat, which is the cause of rancidity. The antioxidant activity could be measured by simply placing the fat in a closed container and measuring the oxygen consumption rate thereof. But was the identification of vitamins A, C, and antioxidants Ecomo which revolutionized the field and led to elucidate the importance of antioxidants in the biochemistry of living organisms.

When is it convenient to use antioxidants in animal nutrition?

In animal nutrition level systematically included in the formulations with antioxidants to prevent oxidative alterations of fat, fat soluble vitamins and pigments. The addition of these substances is also directly in certain raw materials as their own fat, fish meal, etc..

Examples of antioxidants for animal nutrition.

Vitamin C and E are specific antioxidants that are normally used as supplements to counter oxidizing chemicals originating during cell damage. Vitamin C also plays a dominant role in the increase of production of T-cell for increasing resistance to bacterial and viral infection and allergies. Vitamin E, on the one hand prevents the oxidation of vitamin A, RBC and unsaturated fatty acids.

The carotene, orange compound of an unsaturated hydrocarbon found in many plants, is converted to vitamin A in the liver. It is essential for healthy skin, growth, a healthy digestion and repair of body tissues and mucous membranes of the mouth protection, nose, throat and lungs to reduce vulnerability to infections.

Flavonoids Flavonoids or simply, a group of chemical compounds often antioxidants found extensively as pigment in plants, fruits and vegetables, are called as "biological response modifiers nature`. They have a strong built-in capability to affect the way the body responds to allergens, viruses and carcinogens. Flavonoids are widely present in plants and protect against microbes and insects.

In the next blog will talk biochemically as antioxidants work, to describe in detail later natural antioxidants that benefit in animal nutrition.